Cream Cheese Peppermint Brownies
 
Makes about 18
Ingredients
  • Swirl:
  • 1 (8-ounce) package cream cheese, softened
  • ⅓ cup sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • Batter:
  • 1 (4-ounce) bar unsweetened chocolate, chopped
  • ¾ cup unsalted butter
  • 2 cups sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • Garnish: crushed peppermint candies
Instructions
  1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
  2. For swirl: In a medium bowl, beat cream cheese and sugar with a mixer at medium speed until creamy. Beat in egg and vanilla until combined.
  3. For batter: In a large microwave-safe bowl, heat chocolate and butter on high in 30-second intervals, stirring between each, until melted and smooth (about 2 minutes total). Whisk in sugar, eggs, and extracts.
  4. In a small bowl, whisk together flour, baking powder, and salt. Whisk flour mixture into chocolate mixture until combined. Spread three-fourths of batter into prepared pan. Dollop swirl mixture onto batter. Spoon remaining batter by tablespoonfuls onto swirl. Gently swirl layers together with a knife.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan, and cut into squares. Garnish with peppermint, if desired. Store in an airtight container for up to 3 days.
Notes
Baking Tip: For a fun change that still keeps minty flavor, swap the crushed hard peppermint garnish for chopped soft chocolate mint patties.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/cream-cheese-peppermint-brownies-recipe/